Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Unsalted butter

  2. 1/2 cup 118ml Pitted Gaeta olives or other large green

  3. Olives

  4. 1 1/2 cups 355ml Tomato sauce

  5. 6 Salted water

  6. 1 Gnocchi - seeNote

  7. 1/2 cup 73g / 2.6oz Freshly-grated Pecorino Romano cheese

  8. 5 Fresh basil leaves - washed, dried,

  9. And shredded Salt - to taste

  10. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: See the "Gnocchi" recipe which is included in this collection.

  2. In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside.

  3. Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi.

  4. Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately.

  5. This recipe yields 3 main-course servings.


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